Soybean sauce microbial immobilization fermentation composition, preparation process and use method

Abstract

The invention provides a soybean sauce microbial immobilization fermentation composition, a preparation process and a use method and particularly relates to the technical field of production of seasonings. The fermentation composition includes: low-fat pectin, water, zygosaccharomyces rouxii, zygosaccharomyces sojae, torulopsis etchellsii, pediococcus halophilus, tetracoccus sojae, an MgCl2 solution, egg white, azotobacter chroococcum and trehalose. When being used for fermentation of soybean sauce, the fermentation composition is stirred and mixed with soybean sauce mash, then nitrogen is fedfor performing fermentation; finally the fermented product is filtered to obtain a fermented liquid. The fermentation composition is toxic-free and environment-friendly, is anti-stress and anti-corrosion and can be recycled; when being used for fermentation of soybean sauce, the fermentation composition can reduce fermentation period, and the fermented liquid is high in contents of soluble non-salt solids, total nitrogen and amino acid nitrogen.

Description

【Technical field】 [0001] The invention relates to the technical field of condiment production, in particular to a soy sauce microbial immobilized fermentation composition, a preparation process and a use method. 【Background technique】 [0002] Soy sauce originated in my country and has a history of at least 2,000 years. The manufacturing technology of soy sauce was introduced to Japan by monk Jianzhen during the Tang Dynasty, and then expanded to Southeast Asia and the rest of the world. As a condiment, soy sauce occupies a high position in eastern countries, and more and more appears in western cooking. The soy sauce brewing industry is an ancient and emerging technology industry. [0003] In the brewing process of soy sauce, the fermentation process is a key step to make soy sauce present a unique color, aroma, taste and body flavor. The enzymes and microorganisms in it can further decompose and transform the sugars, proteins and lipids in the raw materials into forms that...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a microbial immobilized fermentation composition for soy sauce in view of the problems of unstable fermentation process and insufficient flavor in the prior art of soy sauce. Utilization rate, shorten the fermentation cycle, the yeast and lactic acid bacteria in it have a high survival rate in a high osmotic pressure environment, and are non-toxic and environmentally friendly, resistant to pressure and corrosion, and can be recycled. The fermentation broth has soluble salt-free solids, total nitrogen and amino acids. high nitrogen content

Images